A creamy cashew base for cream sauces!

Makes 3-1/2 cups

9 oz. can whole unsalted/or salted cashews

2 c. water

12.3 oz. pkg. extra firm Silken type tofu, rinsed

2 t. salt

Combine cashews and water in saucepan. Bring to soft boil. Cover tightly and cook for 30 minutes. Remove from heat and let cool till warm and not hot.

Place boiled cashews in food processor with the water they were boiled in. Process till smooth.

Add tofu broken into chunks, along with salt. Process till smooth, like soft-serve ice-cream. Pack in covered container and refrigerate till ready to use.

Notes:  This sauce freezes well, which means I have a base from which to start when engineering an ice-cream recipe. Add to cream sauces for a richer flavor and thicker texture.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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